Posts Tagged ‘Recipes’

Zucchini and Fingerling Potato Hashbrowns

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A nice variation to the standard potato hash browns, this version includes zucchini, which is nourishing, flavorful, affordable — and an easy way to get rid of all those zucchini overburdening your garden.

Ingredients

1 lb of Fingerling Potatoes
4 Small Zucchini or 2 Large Zucchini
1 Yellow Onion
1/4 Cup Ghee or Olive Oil
Salt and Pepper to Taste

Instructions

Slice the onions, zucchini, and potatoes very thinly. It’s best to use long, thin strips.

Heat the fat in a pan until it’s melted.  Add the mixed vegetables together in a thick layer.   Cover and cook over medium-low heat until the vegetables are tender and soft. Turn over with a spatula and allow the top layer to brown.

Serve warm and enjoy!

Total Servings: 6

Nutritional Information Per Serving

Calories: 151
Carbohydrates: 16.4 g
Cholesterol: 0 mg
Fat: 9.3 g
Saturated Fat: 5.1 g
Fiber: 2.5 g
Sodium: 13 mg
Protein: 2.6 g

Be the first to comment - What do you think?  Posted by - September 25, 2011 at 2:06 AM

Categories: Recipes, Today's Recipe   Tags: , , ,

Lemon-Poppy Zucchini Bread

vegan_lemon_poppy_zucchini_bread

Lemon-Poppy Zucchini Bread

Psst, want to know a secret? This moist, lemony cake is not only delicious, it’s vegan!

Total Servings: 12

Nutrional Information Per Serving:
Calories: 290
Carbohydrates: 40.2 g
Cholesterol: 0 mg
Fat: 12.9 g
Saturated Fat: 1.1 g
Fiber: 2.5 g
Sodium: 410 mg
Protein: 4.8 g

Fresh lemon, spices, and crushed pineapple make up for the lost sweetness and rising action of eggs. Chock full of calcium from the poppy seeds, this cake is one that even Betty Crocker herself would be glad to have created with her own two hands.

Ingredients

2 3/4 cups whole wheat flour
4 tbs flax seed, ground
1 tbs baking soda
1 tsp baking powder
1 tsp salt
3 cups shredded zucchini
1 cup drained crushed pineapple, 1/4 cup juice reserved
1/2 cup canola oil
3/4 cup raw sugar
2 lemons, zested and juiced (about 6-8 tbs of juice)
1/2 cup poppy seeds
1 tsp powdered sugar, for optional garnish

Instructions

Preheat the oven to 350 degrees.

Mix together the dry ingredients, set aside.  Pour the pineapple, pineapple  juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together.  Mix the dry ingredients into the zucchini mixture, stir in poppy seeds.

Spray a tube or Bundt pan with nonstick spray and toss with flour to coat.  (Instead of a Bundt pan, Betty says use two 8×4 loaf pans or one 9×5 loaf pan).  Pour the batter into the prepared pan and bake for 40-45 minutes.  I didn’t make it in the loaves, but Betty recommends 50-60 minutes for the smaller sizes and 70 to 80 minutes for the larger size.  The loaf times may vary for my version since it doesn’t have the eggs, so if you do it in a loaf pan start checking after 30 minutes.  When it’s done the top should be domed and cracking in the center while the edges pull away from the sides.  Check to see if a knife comes out clean.  If the top is browning too much before the center is done, cover loosely with aluminum foil.

When the cake is cool, invert it to unmold.  Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.

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Be the first to comment - What do you think?  Posted by - August 31, 2011 at 9:31 PM

Categories: Recipes   Tags: , , ,

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